Scamorza is a low moisture, stretched curd cheese made from cow's milk, typical from the south of Italy. The curd is inoculated with live cultures and allowed some time for the lactose to be transformed into lactic acid. Once stretched, it's given it's characteristic shape and bathed in a salt water brine. This is no one dimensional cheese. It's naturally sweet, with a welcoming acidity and lots of complexity.

The word "Affumicata", meaning "Smoked", is where we take the humble Scamorza to a whole new level through a natural cold-smoking process. We gently smoke using real wood for that authentic smoky flavour, bringing notes of toffee and espresso. You can create magical melting moments like no other and we recommend pairing it with rich, savoury flavours. Think about stirring it through mushroom risotto. Or using it to top a potato and sausage pizza. It's also delicious grilled over fresh scallops on the half shell with a pinch of breadcrumbs and butter.

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